Nam Prik Pao (Roasted Chili Paste)

Also: Nam Phrik Pao, Nahm Prik Pao, Nam Prick Pow

This is my favorite Thai condiment, and a terrific addition to Tom Yum, Tom Kha, curries, or just about anything, for that matter...

Roast the garlic, shallots, and chilis over hot coals until golden brown, if possible, to obtain a nice, smoky flavor. Be careful not to burn the chilis, they don't take long to brown up. If you don't have hot coals, dry roast these ingredients in a pan on medium heat until golden brown, but not burnt. Make sure to roast the chilis separately from the shallots and garlic, as they will take much less time to cook.

1 cup dried red chilis
1 cup shallots, cut into large chunks
1/2 cup garlic cloves, peeled
3/4 cup vegetable oil, divided
6 TB tamarind water
6 TB palm sugar
2 TB mushroom-flavored soy sauce
1 tsp. red miso or soybean paste
1 tsp. sea salt or kosher salt

Roast chilis, shallots, and garlic according to the directions above. Remove seeds from chilis. Place chilis, garlic, shallots, and 1/2 cup oil in food processor and puree. Add 1/4 cup oil to frying pan and lightly fry paste over medium heat until the paste slightly darkens and becomes aromatic, about 5 minutes. Remove from heat and let cool. Combine remaining ingredients, stir to dissolve palm sugar, and mix with cooled chili paste.